Ingredients

carrots—peeled, cut into 2-inch lengths, and halved lengthwise if large

1/2

cup

packed light brown sugar

4

tablespoons

(1/2 stick) unsalted butter

2

sprigs fresh rosemary

1/4

teaspoon

cayenne pepper

kosher salt and black pepper

1

tablespoon

fresh lemon juice

Directions

Heat oven to 375° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.

Meanwhile, in a large saucepan, combine the carrots, brown sugar, butter, rosemary, cayenne, ½ cup water, 1½ teaspoons salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, cover, and simmer until the carrots begin to soften, 8 to 10 minutes. Uncover the saucepan and cook, stirring often, until the carrots are tender and the liquid has thickened, 10 to 15 minutes more.

Discard the rosemary and toss the carrots with the lemon juice and pecans.

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